Newly established tea plantation with traditional Taiwanese tea bushes (Ruan Zhi Wu Long) close to Jingmaishan. Produced as an unroasted High Mountain Oolong. Very beautiful tea. Besides the classic tastes of Taiwanese Gao Shan Cha (High Mountain Tea), this one shows a subtle note of honey, similar to other teas from Yunnan.

Character:

Sweetish heavy flower fragrance, a tea that is at first playful, then light and fruity, then turns into more serious, spicy and clear character traits.

Category:

High Mountain Tea Gao Shan Cha

High Mountain Teas, Chinese Gao Shan Cha, are ball-shaped Oolongs from tea gardens above 1000m above sea level. Since the mid-19th century, Oolong teas were produced especially to be exported to western countries, and in the beginning of the 20th century, under the Japanese colonial rule, also black tea was being produced for export. During the 1980's tea farmers began to grow tea plants in high mountain areas. The production of High Mountain Tea was intended for Taiwanese tea connoisseurs, but nowadays, it is also seen as a status symbol. In the climate of the mountains, where mist and rain often dominate the weather, tea plants grow slower, which leads to a more intense taste of the tea. Additionally, it gets more difficult and more laborious to produce a good tea in this altitude and climate . The tea varietals used here are mostly Qingxin Oolong, and sometimes also Jinxuan. Other varietals proved not suitable for these circumstances. High Mountain Teas are very pleasing, soft and quaffable teas with surprisingly intense and diverse aromas, sometimes beautifully enhanced through roasting.

Storage:

This tea was produced in a relatively green manner and it is stored in a cool place at Länggass-Tee, in order to preserve its freshness.

A good green High Mountain Oolong from Alishan, crafted from the newly bred tea plant varietal Jinxuan, Golden Daylily or Golden Lily.

Character:

A tender tea with a grassy touch and a whizz of fruit, mellow and quenching the thirst.

Category:

High Mountain Tea Gao Shan Cha

High Mountain Teas, Chinese Gao Shan Cha, are ball-shaped Oolongs from tea gardens above 1000m above sea level. Since the mid-19th century, Oolong teas were produced especially to be exported to western countries, and in the beginning of the 20th century, under the Japanese colonial rule, also black tea was being produced for export. During the 1980's tea farmers began to grow tea plants in high mountain areas. The production of High Mountain Tea was intended for Taiwanese tea connoisseurs, but nowadays, it is also seen as a status symbol. In the climate of the mountains, where mist and rain often dominate the weather, tea plants grow slower, which leads to a more intense taste of the tea. Additionally, it gets more difficult and more laborious to produce a good tea in this altitude and climate . The tea varietals used here are mostly Qingxin Oolong, and sometimes also Jinxuan. Other varietals proved not suitable for these circumstances. High Mountain Teas are very pleasing, soft and quaffable teas with surprisingly intense and diverse aromas, sometimes beautifully enhanced through roasting.

Storage:

This tea was produced in a relatively green manner and it is stored in a cool place at Länggass-Tee, in order to preserve its freshness.

A wonderful High Mountain Tea from Alishan. Top quality, carefully crafted in a classic way, lightly roasted over charcoal. The teas produced on Alishan (Ali mountain as it is called by the indigenous people) belong to the older and better known Gaoshancha.

Character:

Flowery lightness, mineral and spicy. The character of the tea is completed with fruity-sweet aromas through a light roast.

Category:

High Mountain Tea Gao Shan Cha

High Mountain Teas, Chinese Gao Shan Cha, are ball-shaped Oolongs from tea gardens above 1000m above sea level. Since the mid-19th century, Oolong teas were produced especially to be exported to western countries, and in the beginning of the 20th century, under the Japanese colonial rule, also black tea was being produced for export. During the 1980's tea farmers began to grow tea plants in high mountain areas. The production of High Mountain Tea was intended for Taiwanese tea connoisseurs, but nowadays, it is also seen as a status symbol. In the climate of the mountains, where mist and rain often dominate the weather, tea plants grow slower, which leads to a more intense taste of the tea. Additionally, it gets more difficult and more laborious to produce a good tea in this altitude and climate . The tea varietals used here are mostly Qingxin Oolong, and sometimes also Jinxuan. Other varietals proved not suitable for these circumstances. High Mountain Teas are very pleasing, soft and quaffable teas with surprisingly intense and diverse aromas, sometimes beautifully enhanced through roasting.

Storage:

This tea was produced in a relatively green manner, but sufficienty oxidised and then roasted, it can thus be kept at room temperature and even be aged.

A top quality High Mountain Tea from Mount Li Shan. This Tan Bei Da Yu Ling Gao Shan Cha, (Charcoal Roasted Big Yu Mountain Chain High Mountain Tea , named after one of the mythical original Emperors of China), was plucked on the highest possible location in the beginning of winter 2012, then traditionally crafted and roasted above charcoal.

Character:

A tea that shows itself, that stays long on the palate and keeps changing. Flowery, fruity, spicy, tart and sweet. Challenging, dancing, radiating, overwhelming.

Category:

High Mountain Tea Gao Shan Cha

High Mountain Teas, Chinese Gao Shan Cha, are ball-shaped Oolongs from tea gardens above 1000m above sea level. Since the mid-19th century, Oolong teas were produced especially to be exported to western countries, and in the beginning of the 20th century, under the Japanese colonial rule, also black tea was being produced for export. During the 1980's tea farmers began to grow tea plants in high mountain areas. The production of High Mountain Tea was intended for Taiwanese tea connoisseurs, but nowadays, it is also seen as a status symbol. In the climate of the mountains, where mist and rain often dominate the weather, tea plants grow slower, which leads to a more intense taste of the tea. Additionally, it gets more difficult and more laborious to produce a good tea in this altitude and climate . The tea varietals used here are mostly Qingxin Oolong, and sometimes also Jinxuan. Other varietals proved not suitable for these circumstances. High Mountain Teas are very pleasing, soft and quaffable teas with surprisingly intense and diverse aromas, sometimes beautifully enhanced through roasting.

Storage:

This tea was produced in a relatively green manner, but sufficienty oxidised and then roasted, it can thus be kept at room temperature and even be aged.

Dayuling, Great Yu Mountain Chain, named after one of the mythical primal emperors, is the highest area of tea cultivation on the Li Shan, situated above 2000m.This is only very lightly roasted, very carefully and traditionally crafted High Mountain Tea is a really good Dayuling Gaoshancha in top quality.

Character:

Category:

High Mountain Tea Gao Shan Cha

High Mountain Teas, Chinese Gao Shan Cha, are ball-shaped Oolongs from tea gardens above 1000m above sea level. Since the mid-19th century, Oolong teas were produced especially to be exported to western countries, and in the beginning of the 20th century, under the Japanese colonial rule, also black tea was being produced for export. During the 1980's tea farmers began to grow tea plants in high mountain areas. The production of High Mountain Tea was intended for Taiwanese tea connoisseurs, but nowadays, it is also seen as a status symbol. In the climate of the mountains, where mist and rain often dominate the weather, tea plants grow slower, which leads to a more intense taste of the tea. Additionally, it gets more difficult and more laborious to produce a good tea in this altitude and climate . The tea varietals used here are mostly Qingxin Oolong, and sometimes also Jinxuan. Other varietals proved not suitable for these circumstances. High Mountain Teas are very pleasing, soft and quaffable teas with surprisingly intense and diverse aromas, sometimes beautifully enhanced through roasting.

Storage:

This tea was produced in a relatively green manner and it is stored in a cool place at Länggass-Tee, in order to preserve its freshness.

A tea farmer started to produce highest quality High Mountain Teas for himself at Lalashan (Mount La La, a name given by the aboriginal Taiwanese). We are happy that we can buy some of this top tea. It was really cautiously crafted, optimally oxydised and slightly roasted. Hence a many-layered, balanced and typically classic Gaoshancha.

Character:

Multiple aromas in wonderful harmony give the expression of a tea of tender elegance. Enjoyment in its purest form.

Category:

High Mountain Tea Gao Shan Cha

High Mountain Teas, Chinese Gao Shan Cha, are ball-shaped Oolongs from tea gardens above 1000m above sea level. Since the mid-19th century, Oolong teas were produced especially to be exported to western countries, and in the beginning of the 20th century, under the Japanese colonial rule, also black tea was being produced for export. During the 1980's tea farmers began to grow tea plants in high mountain areas. The production of High Mountain Tea was intended for Taiwanese tea connoisseurs, but nowadays, it is also seen as a status symbol. In the climate of the mountains, where mist and rain often dominate the weather, tea plants grow slower, which leads to a more intense taste of the tea. Additionally, it gets more difficult and more laborious to produce a good tea in this altitude and climate . The tea varietals used here are mostly Qingxin Oolong, and sometimes also Jinxuan. Other varietals proved not suitable for these circumstances. High Mountain Teas are very pleasing, soft and quaffable teas with surprisingly intense and diverse aromas, sometimes beautifully enhanced through roasting.

Storage:

This tea was produced in a relatively green manner, but sufficienty oxidised and then roasted, it can thus be kept at room temperature and even be aged.

Nunhu Dashan (South Sea big mountain) is one of Taiwans highest mountains. It is situated a little to the north of Dayuling and is part of the mountain range Lishan (Pear Mountain). The tea is grown at somewhat lower altitudes and is part of the Lishan Gaoshancha (High Mountain Tea from Lishan). Nanhu Dashan is a High Mountain tea of slightly lesser renown, and this sample has been carefully produced and is only slightly roasted.

Character:

Category:

High Mountain Tea Gao Shan Cha

High Mountain Teas, Chinese Gao Shan Cha, are ball-shaped Oolongs from tea gardens above 1000m above sea level. Since the mid-19th century, Oolong teas were produced especially to be exported to western countries, and in the beginning of the 20th century, under the Japanese colonial rule, also black tea was being produced for export. During the 1980's tea farmers began to grow tea plants in high mountain areas. The production of High Mountain Tea was intended for Taiwanese tea connoisseurs, but nowadays, it is also seen as a status symbol. In the climate of the mountains, where mist and rain often dominate the weather, tea plants grow slower, which leads to a more intense taste of the tea. Additionally, it gets more difficult and more laborious to produce a good tea in this altitude and climate . The tea varietals used here are mostly Qingxin Oolong, and sometimes also Jinxuan. Other varietals proved not suitable for these circumstances. High Mountain Teas are very pleasing, soft and quaffable teas with surprisingly intense and diverse aromas, sometimes beautifully enhanced through roasting.

Storage:

This tea was produced in a relatively green manner and it is stored in a cool place at Länggass-Tee, in order to preserve its freshness.

High Mountain Teas, Chinese Gao Shan Cha, are ball-shaped Oolongs from tea gardens above 1000m above sea level. Since the mid-19th century, Oolong teas were produced especially to be exported to western countries, and in the beginning of the 20th century, under the Japanese colonial rule, also black tea was being produced for export. During the 1980's tea farmers began to grow tea plants in high mountain areas. The production of High Mountain Tea was intended for Taiwanese tea connoisseurs, but nowadays, it is also seen as a status symbol. In the climate of the mountains, where mist and rain often dominate the weather, tea plants grow slower, which leads to a more intense taste of the tea. Additionally, it gets more difficult and more laborious to produce a good tea in this altitude and climate . The tea varietals used here are mostly Qingxin Oolong, and sometimes also Jinxuan. Other varietals proved not suitable for these circumstances. High Mountain Teas are very pleasing, soft and quaffable teas with surprisingly intense and diverse aromas, sometimes beautifully enhanced through roasting.

Storage:

This tea was produced in a relatively green manner and it is stored in a cool place at Länggass-Tee, in order to preserve its freshness.